Crumbed Fish in Couscous

    28 minutes

    Kind of like adult fish fingers where fish strips are coated with a citrussy couscous mix, instead of breadcrumbs.

    9 people made this

    Serves: 4 

    • 750g white fish fillets
    • 3/4 cup couscous
    • 3/4 cup (175ml) boiling water
    • 1/2 teaspoon paprika
    • 2 tablespoons finely grated lemon rind
    • 2 tablespoons finely grated lime rind
    • 1/2 teaspoon onion salt
    • freshly ground pepper, to taste
    • 2 eggs lightly whisked
    • flour, for dusting

    Preparation:20min  ›  Cook:8min  ›  Ready in:28min 

    1. Cut fillets into fingers - you can do this crossways or lengthways - depending on the size of "fingers" you want and your fillets..
    2. Place couscous in bowl and pour over boiling water. Cover and allow to stand for 5 minutes then separate grains with fork, this will have to be done gently. Mix looks a little like breadcrumbs when finished.
    3. Add paprika, lemon, lime, onion salt and freshly ground pepper, mix then place mixture in a flat tray.
    4. Dust fish in flour, dip in egg, press into the couscous mixture then place in fridge for 15 minutes.
    5. Heat olive oil in frying pan and cook fingers for 4 minutes each side or until golden turning once.

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    I used different flavours- oregano, lemon myrtle, salt and pepper and lemon juice. Easy and tasty.  -  20 Aug 2012